Author(s):
Jasmins, Gonçalo ; Azevedo, Tânia ; Câmara, José S. ; Perestrelo, Rosa ; Jasmins, Gonçalo ; Azevedo, Tânia ; Câmara, José ; Perestrelo, Rosa
Date: 2025
Persistent ID: http://hdl.handle.net/10400.13/7369
Origin: DigitUMa - Repositório da Universidade da Madeira
Subject(s): Tomato; Volatile fingerprint; HS-SPME/GC-MS; Statistical analysis; Authenticity; .; Centro de Química da Madeira; Faculdade de Ciências Exatas e da Engenharia
Description
Tomatoes are globally esteemed not only for their nutritional value but also for their complex and appealing aroma, a key determinant of consumer preference. The present study aimed to comprehensively characterise the volatilomic fingerprints of three tomato species—Solanum lycopersicum L., S. lycopersicum var. cerasiforme, and S. betaceum—encompassing six distinct varieties, through the application of headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC-MS). A total of 55 volatile organic compounds (VOCs) spanning multiple chemical classes were identified, of which only 28 were ubiquitously present across all varieties examined. Carbonyl compounds constituted the predominant chemical family, with hexanal and (E)-2-hexenal emerging as putative key contributors to the characteristic green and fresh olfactory notes. Notably, esters were found to dominate the unique volatile fingerprint of cherry tomatoes, particularly methyl 2-hydroxybenzoate, while Kumato and Roma varieties exhibited elevated levels of furanic compounds. Multivariate statistical analyses, including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), demonstrated clear varietal discrimination and identified potential aroma-associated biomarkers such as phenylethyl alcohol, 3-methyl-1-butanol, hexanal, (E)-2-octenal, (E)-2-nonenal, and heptanal. Collectively, these findings underscore the utility of volatilomic fingerprint as a robust tool for varietal identification and quality control within the food industry.
